salted caramel latte with ashley pahl

This recipe is similar to the vanilla latte, but features an extra special, homemade caramel syrup. Other recipes that I found during research required first making a vanilla latte, and then making a separate caramel sauce and whipped cream for the topping – lots of sugar, and lots of time. So, to cut back on ingredients and steps involved, I developed this double-duty caramel syrup for the traditional latte:

ingredients

1/2 cup sugar

1/3 cup water

1/2 tsp sea salt

1/2 cup heavy cream

4 shots brewed espresso

6 ounces steamed milk

serves two

directions

Place sugar and water together in a small saucepan. With pan on medium heat, allow sugar to dissolve. Bring to a boil. Let syrup continue to boil until the sugar caramelizes and turns a light brown.

Do not allow the syrup to turn too dark or boil for too long: my first attempt at this syrup went downhill fast when I allowed it to caramelize for too long. It burned and was too bitter for use.

After syrup turns an amber color, or after about 5 minutes of boiling, remove from heat. Sprinkle with sea salt, and slowly pour in heavy cream. Stir.

Pour 2 shots of espresso into two cups, followed by three ounces of steamed milk into each cup. Top off with freshly made caramel syrup, and any left over milk foam from steaming. Enjoy!

Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titledEtsy shop.

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